Hawaiian Chicken Skewers with Cilantro Coconut Rice
User Reviews
4.6
66 reviews
Excellent
Hawaiian Chicken Skewers with Cilantro Coconut Rice
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Hawaiian Chicken Skewers with Cilantro Coconut Rice are made with delicious marinated chicken, fresh pineapple, bell peppers and red onions.
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Ingredients
Hawaiian Chicken Skewers
- 1 1/2 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 1/4 cup canned pineapple juice
- 2 tablespoons low sodium soy sauce or tamari
- 2 tablespoons olive oil
- 1 tablespoon ketchup
- 1 tablespoon honey
- 1 teaspoon fresh grated ginger
- 1 clove of garlic
- Kosher salt and fresh ground black pepper to taste
- 2 red, yellow, or orange bell peppers, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 2 cups cubed fresh pineapple
Cilantro Coconut Rice
- 1 cup uncooked rice
- 1 cup canned light coconut milk
- 1 cup water
- 2 tablespoons chopped cilantro
- Kosher salt and fresh ground black pepper to taste
Instructions
Hawaiian Chicken Skewers
- In a small bowl whisk together the pineapple juice, ketchup, soy sauce, ginger, honey, garlic, salt and pepper.
- In a large freezer bag add the cubed chicken and half of the marinade, seal the bag removing all of the air, and massage the marinade into the chicken. Refrigerate the chicken in the marinade for an hour.
- In a separate bowl toss together the peppers, onion and pineapple with a drizzle of olive oil, salt and pepper. Set aside.
- Preheat the grill to 400° F. Skewer the marinated chicken, pineapple, peppers, and red onion, alternating between the ingredients until you have used them all.
- Spray or oil the grill grates then place the skewers on the grill and cook for 5 minutes. Flip them over and grill another 4-5 minutes or until the center of the chicken is 165° F. During the last couple minutes of cooking, brush the reserved marinade over all sides the skewers.
Cilantro Coconut Rice
- In a medium sized saucepan bring the rice, coconut milk, water, and salt to a boil. Once boiling cover the saucepan with a lid and reduce the heat to low simmering the rice for 15-20 minutes.
- Once the rice is cooked add in the chopped cilantro. Remove the pan from the heat, place the lid back on and let it rest for 10 minutes. Serve with the chicken skewers.
Nutrition Information
Show Details
Calories
485kcal
(24%)
Carbohydrates
51g
(17%)
Protein
47g
(94%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Cholesterol
116mg
(39%)
Sodium
348mg
(15%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 116mg | 39% |
| Sodium | 348mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
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